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Brisket sizes
Options
YouEnjoyMyEgg
Posts: 168
Never cooked a brisket before and I was hoping to do so this weekend. Just called my local butchers and both only have 11-12lb'ers. And will only sell me the whole thing. Is this the standard size and protocol? It's only me here (my girlfriend is vegan ) so cooking 12lbs of meat is a bit much for me. I guess the other option is freezing half of it but I really hate freezing meat. Is this a viable option? Or should I not freeze it?
Also, ya'all have a favorite recipe I could use?
Also, ya'all have a favorite recipe I could use?
Comments
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Sounds about right for a full packer. If you don't like freezing meat, how about freezing chili. I routinely make large batches of brisket chili and keep that in the freezer for quick dinners/lunches, etc.
Also, I know folks around here have brought meat to fire departments/police departments/etc. that could be an option too.LBGE
Pikesville, MD
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Option 2. Get a new girlfriend.
We often freeze the flat, cooked and sliced, for sandwiches. Drive on.Mt Elgin Ontario - just a Large. -
If your brisket turns out like most of the brisket cooks on this forum, don't worry bout the overage - you gonna have a whole bunch of new friends...similar to buying a new boat!! Cook the whole thing and the rest will sort itself out....
"it is never too early to drink, but it may be too early to be seen drinking"
Winston-Salem, NC
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I agree cook the whole thing. Leftover brisket freezes well (especially if you have a food saver). I like to just chop up both the point and flat and mix them so you end up with a good ratio of flat and lean. The chop makes an excellent sammich or taco and as mentioned it is incredible in chili.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I didn't even know there was a flat and a point. I looked it all up online and understand now. Thanks. I was in Costco today and they had flats for sale. Without the "point" they were closer to a reasonable size for me: 6-8lbs. Is there a disadvantage to cooking just the flat?
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Yes but it can be managed As many more knowledgeable than I will tell you, the flat will dry out much faster than the point, or the whole packer-cut brisket. If you cook just the flat, you should plan on wrapping in foil or butcher paper at @160 degrees internal temp. I personally think foil works better for a flat-only cook.
Twin Cities, Minn. XL BGE, cheap barrel smoker and old Weber kettle -
pasoegg said:If your brisket turns out like most of the brisket cooks on this forum, don't worry bout the overage - you gonna have a whole bunch of new friends...similar to buying a new boat!! Cook the whole thing and the rest will sort itself out....
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YouEnjoyMyEgg said:....Just called my local butchers and both only have 11-12lb'ers. And will only sell me the whole thing. Is this the standard size and protocol? ....
Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
Thanks for all the info guys. Where do you get your butcher paper? I see it online but are there any standard local stores that carry it?
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Many "craft" stores like Michael's carry various types of paper that will work. I did get mine from Amazon.
Craig
Cockeysville, MD
LBGE and a large list of stuff I want
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